Rasgulla/Rasmalai (Rabdi)
Rasgulla
Ingredients
4 cups
Whole milk
3 Tbsps
Lemon juice
1 cup
Sugar
5 cups
Water
2 tsps
Rose essence
Pistachios
(raw - chopped)
Instructions
1
Bring milk to a boil, stirring continuously, turn off heat. Add lemon juice, stir, milk will separate to become curds and whey.
2
Place a muslin cloth over a strainer and empty the curdled milk. Tie a knot in the cloth and rinse the curds under running cold water, squeeze. Place a heavy object on the covered curds to drip further 30 minutes.
3
Squeeze and remove paneer from cloth and knead for about 5 minutes to make smooth dough. Make 12 balls (gullas), flatten slightly.
4
In a large saucepan combine sugar, water and rose essence, heat on medium-high heat until the sugar dissolves.
5
When it starts to boil, add the prepared balls, cover and let boil on medium heat for 10-12 minutes. They will have doubled in size.
6
Turn off the heat and let cool to room temperature.
7
Transfer balls to a bowl, pour the required amount of syrup, let cool then refrigerate for 6 hours.
8
Sprinkle pistachios when serving.
9
Note: can make 24 small balls, flatten slightly, known as angoor.
Rasmalai
Ingredients
5 cups
Whole milk
1 cup
Sugar
Saffron
½ tsp
Ground cardamom
Yellow food color
(optional)
Almonds
(sliced)
Pistachios
(raw - sliced)
Instructions
1
In a saucepan, bring milk to a boil lower heat to medium stir continuously until thickened slightly, about 5 minutes.
2
Add sugar, saffron and cardamom. Stir for a few minutes, then add a tiny drop of yellow food color,
3
Stir and cook further to thicken to a pouring consistency. Add the nuts.
4
Remove from heat and let cool.
5
To assemble: gently squeeze syrup out of room temperature rasgullas, place in the rasmalai.
6
Carefully stir and let soak for 5-10 minutes.
7
Empty into a serving dish and refrigerate for 6 hours before serving.
8
Note: the small balls added to rasmalai is known as angoor rabdi.